Panko Chicken with Tomato Pan Sauce:
On the heels of an otherwise pleasant autumn day filled with moments of lethargy, I decided to start an afternoon fire, again, and welcome V home with a subtly romantic 
dinner. With a sense of scientific exploration, I continue to experiment with variations of simple pan sauces that take any dish and make it even more memorable. Our refrigerator is often mistaken for a voodoo doctor’s cupboard with its mad assortment of various concoctions in small containers, which again, remain the secret ingredient for many meals. In this dish, I added leftover tomato soup and cherry tomatoes to the pan sauce for both flavor and texture.
SECRET INGREDIENT: Nashoba tomato soup
Panko Chicken with Tomato Pan Sauce
- Chicken cutlets (pounded thin)
- Eggs + water
- Raspberry Honey Mustard (added to whisked eggs)
- Panko
- Cayenne
- Truffle salt & fresh pepper
- Parsley
- Thyme
- Olive oil
- Shallot
- Garlic
- Butter
- Lemon
- White Wine
- Chicken stock
- Fresh tomato soup (1/4 cup)
- Cherry tomatoes
- Parmesan
- Pea shoots (for garnish)
-- Weather When Posted --
- Temperature: 41°F;
- Humidity: 36%;
- Heat Index: 41°F;
- Wind Chill: 33°F;
- Pressure: 29.66 in.;